Grilled Chicken Salad

Grilled Chicken Salad
Grilled Chicken Salad

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La Cocina Goya

Upgrade your ordinary grilled chicken salad and turn it into one filled with lots of flavor and a healthy crunch. How? Simply, marinate chicken breasts with GOYA® Mojo Piña to infuse them with tropical flavors then grill until golden brown and caramelized. Slice and serve over a refreshing mix of fresh greens and crisp hearts of palm. Drizzle with a tangy passion fruit dressing. This light and flavorful grilled chicken salad is the perfect dish for any summer day.

  • Ingredients
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chicken breasts

1 bottle (24 oz.)

1 cup

GOYA® Palmitos – Salad Cut (Hearts of Palm), thinly sliced

1 container (10 oz.)

of arugula or salad greens of your choice



red onion, diced

1 cup

Extra Virgin Olive Oil
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Winner of the ChefsBest® Excellence Award for overall quality.*

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*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

Place chicken breasts in resealable bag. Pour in enough Mojo that the chicken breasts are covered. Allow chicken to marinate for at least 30 minutes. Preheat grill as you wait.

Step 2

Meanwhile, for the dressing, combine passion fruit cocktail and onions; slowly whisk in olive oil. Season with Adobo; set aside.

Step 3

Remove chicken from marinade and season with Adobo on both sides. Place chicken breasts on grill and cook on each side for about 8 minutes, or until internal thermometer reads 160-165°F. Remove chicken breasts from grill, and let rest for five minutes before slicing.

Step 4

In a bowl, combine palmitos and arugula; add dressing and toss to coat.

Step 5

Serve immediately, topping with sliced chicken.

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Salads Under 40

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